Lindy's Ice Cream Shop

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cans of sprite. Manager moved eggs to bottom shelf.
  • Basic: Food stored on floor. Plastic bottles of water stored on floor next to kitchen reach-in freezer. Manager placed water on shelf.
• Food-contact surfaces designed and maintained
  • Basic: Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer in corner of kitchen.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in back dry storage area.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in corner of kitchen dusty.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed two flies in kitchen area.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
• Floors, walls, ceilings and ventilation
  • Basic: Floors not maintained smooth and durable. Floor near back door.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of employee training.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside. No change.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. No change.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Manager placed chicken under running water.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored above mayonnaise in reaching cooler across-in cooler across from cook line grill. Raw pork stored over cheese in reach-in cooler next to pass through window. Manager moved both items to bottom shelf of cooler.
  • Basic: Food stored on floor. Case of cooking oil stored on floor next to back door.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Handle to reach-in freezer next to pass through window. Gaskets for reach-in cooler across from cook line grill.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill greasy. Top of reach-in cooler next to pass through window dusty.
• Single-service items
  • Basic: Single-service articles improperly stored. To go cups stored in dry storage area. Manager placed cups on shelf.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Beneath mop sink in dry storage area.
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 35 rodent droppings on kitchen floor behind reach-in freezers next to pass through window. Observed approximately 15 rodent droppings on floor behind reach-in cooler across from cook line grill. Observed seven rodent droppings on kitchen floor next to back door.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of back door to kitchen.
• Floors, walls, ceilings and ventilation
  • Basic: Floors not maintained smooth and durable. Floors throughout the kitchen.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for employee.